Lavender honey

A high content of hesperetin was detected in citrus honey samples (Ferreres et ah, 1993, 1994b,c,e). 8-Methoxy-kaempferol was the main compound in rosemary honey samples, whereas luteolin was the main compound in lavender honey samples (Ferreres et ah, 1994b, 1998). Quercetin was used as a marker for differentiating for sunflower honey... 

The presence of pantothenic acid in honey has been known since the 1940s (Haydak et al. 1942 Kitzes et al. 1943). These research groups measured this analyte s concentration in the range between 0.009 and 3.6mg/kg. A review by Bogdanov et al. (2008) more recently reported concentrations between 0.2 and 1.1 mg/kg. Higher concentrations (between 4.4 and 28 mg/kg) were later found by Ciulu et al. (2011) in honeys from asphodel, sulla, dtms, strawberry tree and eucalyptus the concentration of the analyte has always been under its quantification limit in acacia, thistle and lavender honeys. 

Some phenolic acids such as ellagic acid can be used as floral markers of heather honey (Cherchi et al., 1994 Ferreres et al., 1996a,b), and the hydroxyciimamates (caffeic, p-coumaric, and ferulic acids) as floral markers of chestnut honey (Cherchi et al., 1994). Pinocembrin, pinobanksin, and chrysin are the characteristic flavonoids of propolis, and these flavo-noid compounds have been found in most European honey samples (Tomas-Barberan et al., 2001). However, for lavender and acacia honeys, no specific phenolic compoimds could be used as suitable floral markers (Tomas-Barberan et al., 2001). Other potential phytochemical markers like abscisic acid may become floral markers in heather honey (Cherchi et al., 1994). Abscisic acid was also detected in rapeseed, lime, and acacia honey samples (Tomas-Barberan et al., 2001). Snow and Manley-Harris (2004) studied antimicrobial activity of phenolics. 

Bouseta, A., Scheirman, V., and Collin, S. (1996). Flavor and free amino acid composition of lavender and eucalyptus honeys. /. Food Sci. 61, 683-694. 

A recent survey about essential oils and their pure constituents used to control Varroa jacobsoni, contained three interesting tables that reported the toxicity of essential oils for V. jacobsoni and Apis mellifera after 24, 48 and 72 hours in a topical application and in an evaporation test, and the effects of essential oils on behavior and reproduction of V jacobsoni and on the bee brood [63]. The most interesting oils were those of cinnamon and clove, with 100% mite mortality after 24 h and no significant toxicity on honey bees. Furthermore, clove essential oil produced small brood mortality, and it was an inhibitor of mite reproduction. Other effective oils were anise, fennel, lavender, rosemary and wintergreen, which killed 100% mites after 48-72 hours. On the contrary, the oils obtained from garlic, onion, oregano and thyme, were found to be very toxic for honey bees. Among pure constituents, camphor, linalool, linalyl acetate and pinene resulted small brood mortality and inhibited mite reproduction. 

Lavender (Lavandula vera DC) honey is highly valued. It is of a golden color and has a delicate aroma. 

Castro-Vasquez, L., Diaz-Maroto, M. C., Gonzalez-Vinas, M. A., and Perez-Coello, M. S. (2009). Differentiation of monofloral citrus, rosemary, eucalyptus, lavender, thyme and heather honeys based on volatile composition and sensory descriptive analysis. Food Chem. 112,1022-1030. 

Coumarin is a white crystalline solid. Its odor has been described both as vanilla-like and as having a note of newly mown hay . Odor thresholds of 0.33-2 ppb have been reported. Coumarin occurs naturally in many plants such as tonka beans, lavender, and cassia and in many natural food stuffs such as cinnamon, green tea, peppermint, and sweet clover honey. Concentrations range from 87 000 ppm in cassia and 40 000 ppm in cinnamon to 20 ppm in peppermint and 5 ppb in tangerines. 

Lavender (Lavandula Rather less—2 drops 4. 100 mL honey Cuisine provencal... 

About 300 volatile compounds are present in honey and more than 200 have been identified. There are esters of aliphatic and aromatic acids, aldehydes, ketones and alcohols. Of importance are especially P-damascenone and phenylacetaldehyde, which have a honey-like odor and taste. Methyl anthranilate is typical of the honey from citrus varieties and lavender and 2,4,5,7a-tetrahydro-3, 6-dimethylbenzofuran (Formula 19.4, linden ether) is typical of linden honey. 

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